Viral Turkish Pasta with Yogurt
This Viral Turkish pasta with yogurt combines perfectly al dente pasta with creamy yogurt, spiced ground beef, and smoky paprika butter for a wholesome and flavorful Middle Eastern-inspired dish.
Ingredients
- 1 pound lean ground beef 90% lean, or substitute turkey, chicken, or lamb
- ½ medium white onion finely diced
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon mild curry powder
- 1 pound pasta of choice such as shellbows, rotini, or penne
- 2 cups whole-milk or 2% plain Greek yogurt
- 2 cloves garlic grated
- ¼ teaspoon kosher salt plus more to taste
- 4 tablespoons salted butter
- ½ teaspoon sweet paprika
- 1 cup cherry tomatoes halved
- Fresh chopped parsley and dill for garnish
Instructions
- Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and crumble it using a wooden spoon or meat masher. Sprinkle on the salt, black pepper, sweet paprika, garlic powder, onion powder, and curry powder. Stir well to coat the meat evenly. Add the diced onion and continue cooking, stirring occasionally, until the beef is golden and cooked through, about 15 minutes. Remove from heat and cover to keep warm.
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente. Drain the pasta and return it to the pot.
- Prepare the yogurt sauce: In a medium bowl, mix together Greek yogurt, grated garlic, and salt until smooth. Taste and adjust salt to your liking.
- Make the paprika butter: In a small saucepan, melt the butter over medium heat. Once melted, stir in paprika and cook for 20–30 seconds until fragrant. Remove from heat.
- Assemble: Divide the warm pasta into shallow bowls. Top each serving with a generous dollop of yogurt sauce, spoonfuls of ground beef, cherry tomatoes, and a sprinkle of parsley and dill. Drizzle the butter sauce over the top just before serving for an irresistible finish.
Notes
For the creamiest yogurt sauce, let yogurt come to room temperature before mixing. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently.